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CN107897880A - Clear-cut piece of Pleurotus eryngii and preparation method thereof - Google Patents

Clear-cut piece of Pleurotus eryngii and preparation method thereof Download PDF

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Publication number
CN107897880A
CN107897880A CN201711174275.7A CN201711174275A CN107897880A CN 107897880 A CN107897880 A CN 107897880A CN 201711174275 A CN201711174275 A CN 201711174275A CN 107897880 A CN107897880 A CN 107897880A
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pleurotus eryngii
amount
slices
dough
crispy
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吴智艳
解春艳
张春丹
乔洁
侯晓强
郭红珍
张海燕
王颖
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Langfang Normal University
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Langfang Normal University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a kind of clear-cut piece production method of Pleurotus eryngii, and using first precooking to Pleurotus eryngii, being beaten again, then slurries are seasoned, dough, the manufacture craft most toasted afterwards after tabletting, shaping is made.The production method of the present invention, breaches the making limitation of conventional Pleurotus eryngii based food, had not only remained nutrition, dietary fiber and the fragrance of Pleurotus eryngii, but also have the crisp mouthfeel of strength and good palatability;Can meet the needs of to snack food health, nutrition, delicious food and increase food kind, can also improve the utilization rate of Pleurotus eryngii, increase its added value, there is positive effect.The clear-cut piece of Pleurotus eryngii of acquisition, color is homogeneous, in faint yellow, complete appearance, there is strong appetite sense;Pure flavor, salinity is suitable, has unique Pleurotus eryngii fragrance;Mouthfeel burnt odor is crisp, and hardness is just right with chewy texture;It is all good healthy snack food of a color, nutrition, is liked by masses.

Description

杏鲍菇干脆片及其制作方法Crispy Pleurotus eryngii slices and preparation method thereof

技术领域technical field

本发明涉及食品技术领域,尤其涉及一种杏鲍菇干脆片的制作方法,以及由该方法制得的杏鲍菇干脆片。The invention relates to the field of food technology, in particular to a method for making crispy pleurotus eryngii slices and the crispy pleurotus eryngii slices prepared by the method.

背景技术Background technique

杏鲍菇,又名刺芹侧耳,因其具有杏仁的香味和菌肉肥厚如鲍鱼的口感而得名,是近年来开发栽培成功的集食用、药用、食疗于一体的珍稀食用菌新品种。杏鲍菇营养丰富,富含蛋白质、碳水化合物、维生素及钙、镁、铜、锌等矿物质,可以提高人体免疫功能,对人体具有抗癌、润肠胃、美容等作用,还具有降血脂、降胆固醇、增强机体免疫能力、防止心血管病等功效。杏鲍菇口感鲜嫩,味道清香,适合炒、烧、烩、炖、做汤及火锅用料,亦适宜西餐,能烹饪出许多美味佳肴。随着人们生活、工作节奏的加快,除了一日三餐的正餐食物外,休闲食品对于日常快速工作、紧张情绪的缓解,以及特殊人群如老年人的身体健康都是有益处的,因此人们对健康、营养、美味的休闲食品的需求日益增多,目前杏鲍菇类休闲食品常见的有,以子实体经膨化、油炸或直接干燥的方式制得脆片,或将子实体制成粉后再加工得到多种形式的食品,但这些食品中对杏鲍菇的处理会在口感和营养方面存在不足,造成杏鲍菇休闲食品不是很受大众的喜爱。Pleurotus eryngii, also known as Pleurotus eryngii, is named for its aroma of almonds and the taste of fleshy flesh like abalone. It is a rare new edible fungus that has been successfully developed and cultivated in recent years, integrating edible, medicinal and therapeutic uses. Pleurotus eryngii is rich in nutrients, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the immune function of the human body. Lower cholesterol, enhance the body's immunity, prevent cardiovascular disease and other effects. Pleurotus eryngii tastes fresh and tender, and has a delicate taste. It is suitable for frying, roasting, braising, stewing, soup and hot pot. It is also suitable for Western food and can cook many delicious dishes. With the acceleration of people's life and work rhythm, in addition to three meals a day, snack foods are beneficial to daily fast work, relief of tension, and the health of special groups such as the elderly. The demand for healthy, nutritious and delicious snack foods is increasing day by day. At present, the common snack foods of Pleurotus eryngii are that the fruiting body is puffed, fried or directly dried to make crisp chips, or the fruiting body is made into powder Reprocessing obtains the food of multiple forms, but in these foods, the processing to Pleurotus eryngii can have deficiency in mouthfeel and nutrition, causes Pleurotus eryngii leisure food not to be very popular with the public.

发明内容Contents of the invention

为解决现有技术存在的不足,本发明提供了一种杏鲍菇干脆片的制作方法,该方法将新鲜杏鲍菇与面粉制成杏鲍菇干脆片,得到的休闲食品既保留了杏鲍菇的营养、膳食纤维和香气,又具有劲脆的口感和良好的适口性,为大众所喜爱。In order to solve the deficiencies in the prior art, the invention provides a method for making crispy pleurotus eryngii slices. In the method, fresh pleurotus eryngii and flour are made into crispy pleurotus eryngii slices, and the obtained snack food not only retains the pleurotus eryngii The nutrition, dietary fiber and aroma of mushrooms, as well as their crisp taste and good palatability, are loved by the public.

为实现上述目的,本发明提供的一种杏鲍菇干脆片的制作方法,包括以下步骤:In order to achieve the above object, a kind of preparation method of Pleurotus eryngii crisp slices provided by the invention comprises the following steps:

a、获取干净、新鲜的杏鲍菇切块,在沸水中煮制2~3min,进行预煮处理,然后将杏鲍菇块与预煮液打浆,得到杏鲍菇浆液;a. Obtain clean and fresh Pleurotus eryngii cut into pieces, cook in boiling water for 2 to 3 minutes, perform precooking treatment, and then beat the Pleurotus eryngii pieces with the precooked liquid to obtain Pleurotus eryngii slurry;

b、向杏鲍菇浆液中加入调料糖、盐、和植物油,调好后再与低筋面粉、淀粉充分混合,制成面团;b. Add seasoning sugar, salt, and vegetable oil to the Pleurotus eryngii slurry, mix well with low-gluten flour and starch to make dough;

c、将面团压片、成型后,在温度140~160℃下烘烤14~18min,得到杏鲍菇干脆片。c. After the dough is pressed into sheets and shaped, it is baked at a temperature of 140-160° C. for 14-18 minutes to obtain crisp slices of Pleurotus eryngii.

本发明的制作方法,采用对杏鲍菇先预煮、再打浆,然后对浆液调味、制成面团,最后经压片、成型后烘烤的工艺制作杏鲍菇干脆片。制作过程中,通过预煮的方式除去新鲜杏鲍菇内的过多水分,消除对后续制作及食品口感的不利影响,同时经预煮使杏鲍菇的香气及营养成分充分散发,利于增加食品的特色香气及营养价值;使用预煮后的杏鲍菇浆液作为原料,既保留了杏鲍菇子实体丰富的膳食纤维,又赋予干脆片耐咀嚼的韧性口感;通过制成面团再烘烤的工艺有效保留了杏鲍菇丰富的营养价值,并使杏鲍菇营养与面食充分融合,获得劲脆的口感和良好的适口性,以符合大众口味。因此,本发明对杏鲍菇的制作方式,突破了常规杏鲍菇类食品的制作局限,弥补了现有杏鲍菇休闲食品的不足,得到的杏鲍菇干脆片既保留了杏鲍菇的营养、膳食纤维和香气,又具有劲脆的口感和良好的适口性,为大众所喜爱。The preparation method of the present invention adopts the process of precooking the pleurotus eryngii, beating again, then seasoning the slurry to make dough, and finally making the crispy pleurotus eryngii slices through the process of tableting, forming and baking. During the production process, the excess water in the fresh Pleurotus eryngii is removed by precooking, which eliminates the adverse effects on the subsequent production and food taste. The characteristic aroma and nutritional value of Pleurotus eryngii; the use of precooked Pleurotus eryngii pulp as raw material not only retains the rich dietary fiber of Pleurotus eryngii fruiting bodies, but also endows crispy slices with chewy toughness; through making dough and then baking The technology effectively retains the rich nutritional value of Pleurotus eryngii, and fully integrates the nutrition of Pleurotus eryngii with pasta, obtaining a crisp taste and good palatability, so as to meet the taste of the public. Therefore, the present invention breaks through the making limitation of conventional Pleurotus eryngii food to the preparation method of Pleurotus eryngii, makes up for the deficiency of existing Pleurotus eryngii leisure food, and the obtained Pleurotus eryngii slices have both retained the pleurotus eryngii. It has nutrition, dietary fiber and aroma, and has a crisp taste and good palatability, so it is loved by the public.

作为对上述技术方案的限定,所述杏鲍菇加入量占面团质量的5%~10%。As a limitation to the above-mentioned technical solution, the addition of the Pleurotus eryngii accounts for 5% to 10% of the mass of the dough.

进一步限定杏鲍菇加入量,在保证干脆片口感的前提下,丰富杏鲍菇营养,增加食品的保健性。The amount of Pleurotus eryngii added is further limited, and the nutrition of Pleurotus eryngii is enriched under the premise of ensuring the taste of crisp slices, so as to increase the health care of food.

作为对上述技术方案的限定,所述预煮处理中杏鲍菇块与水的质量配比为1:(1~2)。As a limitation to the above-mentioned technical solution, the mass ratio of Pleurotus eryngii pieces to water in the precooking treatment is 1:(1~2).

作为对上述技术方案的限定,所述糖的加入量占面团质量的2.5~3.5%。As a limitation to the above-mentioned technical solution, the added amount of the sugar accounts for 2.5-3.5% of the mass of the dough.

作为对上述技术方案的限定,所述盐的加入量占面团质量的1.3~1.5%。As a limitation to the above technical solution, the added amount of the salt accounts for 1.3-1.5% of the mass of the dough.

作为对上述技术方案的限定,所述植物油的加入量占面团质量的6.5~8.5%。As a limitation to the above technical solution, the added amount of the vegetable oil accounts for 6.5-8.5% of the mass of the dough.

进一步限定各调料的加入量,以获得咸甜适中,脆性好,口感佳,适口性强的杏鲍菇干脆片。其中,植物油具有反水化作用,可降低面筋形成程度,具有稳定脆片性状的作用;食盐作为重要的调味剂,添加到杏鲍菇脆片中,增加咸度的同时,也改善了食品的风味物质。The adding amount of each condiment is further limited, so as to obtain dry and crisp slices of Pleurotus eryngii with moderate saltiness and sweetness, good crispness, good mouthfeel and strong palatability. Among them, vegetable oil has dehydration effect, can reduce the degree of gluten formation, and has the effect of stabilizing the properties of crisp chips; salt, as an important seasoning agent, is added to Pleurotus eryngii crisps to increase the saltiness and improve the taste of the food. Flavor substances.

作为对上述技术方案的限定,所述淀粉的加入量占低筋面粉质量的25~35%。As a limitation to the above-mentioned technical solution, the added amount of the starch accounts for 25-35% of the mass of the low-gluten flour.

淀粉加入量的不同会导致脆性与嚼劲存在较大的差异性,同时造成产品风味品质的区别。进一步限定淀粉占低筋面粉质量的百分比,使产品的杏鲍菇风味明显,外观完整,脆性好,产品质量最佳。The difference in the amount of starch added will lead to a large difference in brittleness and chewiness, and at the same time cause a difference in the flavor quality of the product. The percentage of starch in the mass of low-gluten flour is further limited, so that the product has obvious pleurotus eryngii flavor, complete appearance, good brittleness and best product quality.

作为对上述技术方案的限定,所述步骤c将面团压成厚度为2~5mm的薄片,再切成边长2~5cm的正方形小块,并用叉子在上面压孔,之后烘烤。As a limitation to the above technical solution, in the step c, the dough is pressed into thin slices with a thickness of 2-5 mm, and then cut into square pieces with a side length of 2-5 cm, and holes are punched on them with a fork, and then baked.

同时,本发明还提供了一种杏鲍菇干脆片,由如上所述的制作方法制得。Simultaneously, the present invention also provides a kind of dry and crisp Pleurotus eryngii slices, which is prepared by the above-mentioned production method.

由本发明制作方法获得的杏鲍菇干脆片,色彩均一,呈淡黄色,外观完整,有强食欲感;风味纯正,咸度适宜,具有明显的独特杏鲍菇香气;口感焦香酥脆,硬度与嚼劲均恰到好处;是一款色、香、味、营养俱佳的健康休闲食品。The dried and crispy Pleurotus eryngii slices obtained by the preparation method of the present invention are uniform in color, light yellow in color, complete in appearance, and have a strong appetite; pure in flavor, suitable in saltiness, and have an obvious and unique aroma of Pleurotus eryngii; The chewiness is just right; it is a healthy leisure food with excellent color, aroma, taste and nutrition.

综上所述,采用本发明的技术方案,获得的杏鲍菇干脆片制作方法,采用对杏鲍菇先预煮、再打浆,然后对浆液调味、制成面团,最后经压片、成型后烘烤的工艺,突破了常规杏鲍菇类食品的制作局限,既保留了杏鲍菇的营养、膳食纤维和香气,又具有劲脆的口感和良好的适口性;既能满足对休闲食品健康、营养、美味的需求,又能增加食品品种,还可增加杏鲍菇产品附加值,具有积极意义。获得的杏鲍菇干脆片,色彩均一,呈淡黄色,外观完整,有强食欲感;风味纯正,咸度适宜,具有明显的独特杏鲍菇香气;口感焦香酥脆,硬度与嚼劲均恰到好处;是一款色、香、味、营养俱佳的健康休闲食品,为大众所喜爱。In summary, adopting the technical scheme of the present invention, the preparation method of the obtained Pleurotus eryngii slices is to pre-cook the Pleurotus eryngii first, then beating, then seasoning the slurry, making dough, and finally pressing and forming The baking process breaks through the limitations of conventional Pleurotus eryngii food, which not only retains the nutrition, dietary fiber and aroma of Pleurotus eryngii, but also has a crisp taste and good palatability; It can meet the needs of food, nutrition and delicious food, increase the variety of food, and increase the added value of Pleurotus eryngii products, which has positive significance. The obtained Pleurotus eryngii crispy slices are uniform in color, light yellow in color, complete in appearance, and have a strong appetite; pure flavor, moderate saltiness, and obvious unique aroma of pleurotus eryngii; taste burnt and crispy, with just the right hardness and chewiness ; It is a healthy leisure food with good color, fragrance, taste and nutrition, which is loved by the public.

具体实施方式Detailed ways

下面将结合实施例,对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

实施例一Embodiment one

本实施例涉及一种杏鲍菇干脆片的制作,按以下步骤进行:This embodiment relates to the making of a kind of Pleurotus eryngii crispy slices, which is carried out according to the following steps:

原料及用量:外观完好无损、色泽正宗、新鲜的杏鲍菇50g,水50g,糖25g,盐15g,植物油85g,低筋面粉575g,淀粉200g;Raw materials and dosage: 50g of fresh Pleurotus eryngii with intact appearance and authentic color, 50g of water, 25g of sugar, 15g of salt, 85g of vegetable oil, 575g of low-gluten flour, and 200g of starch;

a、将洗净的杏鲍菇切成小块,水煮沸后加入杏鲍菇块进行预煮处理,沸水中煮制2~3min,待有杏鲍菇香气为止,然后将杏鲍菇块与预煮液打浆,得到杏鲍菇浆液a. Cut the cleaned Pleurotus eryngii into small pieces, boil the water and add the Pleurotus eryngii pieces for pre-cooking, cook in boiling water for 2-3 minutes until the aroma of Pleurotus eryngii is present, then mix the Pleurotus eryngii pieces with Pre-boiled liquid is beaten to obtain Pleurotus eryngii slurry

b、向杏鲍菇浆液中加入调料糖、盐、和植物油,调好后再与低筋面粉、淀粉充分混合,制成面团;b. Add seasoning sugar, salt, and vegetable oil to the Pleurotus eryngii slurry, mix well with low-gluten flour and starch to make dough;

c、将面团压片、成型(如将面团压成厚度为2mm的薄片,再切成边长2cm的正方形小块,并用叉子在上面压孔),之后在温度150℃下烘烤15min,得到杏鲍菇干脆片。c. Press and shape the dough (for example, press the dough into a thin slice with a thickness of 2mm, then cut it into square pieces with a side length of 2cm, and press holes on it with a fork), and then bake it at a temperature of 150°C for 15 minutes to obtain Pleurotus eryngii crispy slices.

对杏鲍菇干脆片进行感官评价。Sensory evaluation of Pleurotus eryngii crispy slices.

评价方法:从食品科学与工程专业里抽取10人,对杏鲍菇脆片进行风味、口感、外观3个指标的感官评价,满分为100分,对感官评价的结果,去掉最高分和最低分,剩下的取平均值(即得感官评分)。感官评定标准如下表所示:Evaluation method: 10 people were selected from food science and engineering majors, and the sensory evaluation of the flavor, taste and appearance of Pleurotus eryngii crisps was carried out. , and the rest take the average value (promptly get the sensory score). The sensory evaluation criteria are shown in the table below:

按上表的评分标准,本发明获得的杏鲍菇干脆片,所得产品色彩均一,呈淡黄色,外观完整,有强食欲感;风味纯正,咸度适宜,具有明显的独特杏鲍菇香气;口感焦香酥脆,硬度与嚼劲均恰到好处;该产品感官评分如下表所示:According to the scoring standard in the above table, the dried and crispy Pleurotus eryngii slices obtained by the present invention have uniform color, pale yellow, complete appearance, and strong appetite; pure flavor, suitable saltiness, and obvious unique aroma of Pleurotus eryngii; The taste is burnt and crispy, and the hardness and chewiness are just right; the sensory score of this product is shown in the table below:

可见,本发明的杏鲍菇干脆片是一款色、香、味、营养俱佳的健康休闲食品,为大众所喜爱。It can be seen that the crispy Pleurotus eryngii slices of the present invention is a healthy leisure food with good color, fragrance, taste and nutrition, and is liked by the public.

实施例二Embodiment two

本实施例涉及制作方法中原料用量、烘烤等因素对杏鲍菇干脆片品质的影响。This embodiment relates to the influence of factors such as raw material consumption and baking on the quality of Pleurotus eryngii crispy slices in the production method.

实施例2.1Example 2.1

本实施例涉及烘烤温度和烘烤时间对杏鲍菇干脆片品质的影响,分别对烘烤温度及烘烤时间进行单因素试验,通过感官评分对杏鲍菇干脆片的品质进行分析。This example relates to the influence of baking temperature and baking time on the quality of crispy Pleurotus eryngii slices. Single factor experiments were carried out on the baking temperature and baking time respectively, and the quality of crispy Pleurotus eryngii slices was analyzed by sensory evaluation.

按照如下比例称取各种原料,淀粉加入量为低筋面粉质量20%,杏鲍菇加入量为5%,植物油加入量为10%,盐加入量为1.0%,糖加入量为3.0%,杏鲍菇及调料加入量以占面团质量百分比计量;将洗净的杏鲍菇切成小块,水煮沸后加入杏鲍菇块进行预煮处理,沸水中煮制2~3min;将预煮后的杏鲍菇块与预煮液打浆制成杏鲍菇浆液,加入调料糖、盐和植物油,调好的杏鲍菇浆液再与低筋面粉、淀粉充分混合,制成面团;将面团压片、成型(如将面团压成厚度为3mm的薄片,再切成边长3cm的正方形小块,并用叉子在上面压孔);之后设定烘烤温度为140℃、150℃、160℃、170℃、180℃,烘烤时间为20min,进行试验,结果如下表所示:Weigh various raw materials according to the following proportions, the amount of starch added is 20% of the quality of low-gluten flour, the amount of Pleurotus eryngii added is 5%, the amount of vegetable oil added is 10%, the amount of salt added is 1.0%, and the amount of sugar added is 3.0%. The amount of Pleurotus eryngii and seasoning is measured as a percentage of the mass of the dough; cut the washed Pleurotus eryngii into small pieces, add the pieces of Pleurotus eryngii to pre-boil after boiling water, and cook in boiling water for 2-3 minutes; The final Pleurotus eryngii pieces are beaten with pre-cooked liquid to make Pleurotus eryngii slurry, add seasoning sugar, salt and vegetable oil, and then fully mix the adjusted Pleurotus eryngii slurry with low-gluten flour and starch to make dough; press the dough Slice and shape (for example, press the dough into thin slices with a thickness of 3mm, then cut into small square pieces with a side length of 3cm, and press holes on it with a fork); then set the baking temperature to 140°C, 150°C, 160°C, 170 ℃, 180 ℃, baking time is 20min, carry out the test, the results are shown in the following table:

由上表结果可见,温度过高,脆片颜色较深,食欲感差,风味不佳;温度较低时,颜色较浅,偏白;温度为160℃时,效果较佳。It can be seen from the results in the above table that if the temperature is too high, the color of the chips will be darker, the appetite will be poor, and the flavor will not be good;

设定烘烤时间为14min、16min、18min、20min、22min,其它条件同上,烘烤温度为160℃,进行试验,结果如下表所示:Set the baking time to 14min, 16min, 18min, 20min, 22min, other conditions are the same as above, the baking temperature is 160°C, and the test is carried out, the results are shown in the following table:

由上表结果可见,烘烤时间低于18min时,脆性较差;时间大于18min,颜色较深,风味较差,不能较好的体现杏鲍菇的独特香气。It can be seen from the results in the above table that when the baking time is less than 18 minutes, the brittleness is poor; if the baking time is more than 18 minutes, the color is darker and the flavor is poor, which cannot better reflect the unique aroma of Pleurotus eryngii.

实施例2.2Example 2.2

本实施例涉及淀粉加入量对杏鲍菇干脆片品质的影响,对淀粉加入量进行单因素试验,通过感官评分对杏鲍菇干脆片的品质进行分析。This example relates to the effect of the amount of starch added on the quality of crispy Pleurotus eryngii slices. A single factor test was carried out on the amount of starch added, and the quality of crispy Pleurotus eryngii slices was analyzed by sensory evaluation.

设定淀粉加入量分别为5%、10%、15%、20%、25%、30%、35%,淀粉加入量以占低筋面粉质量百分比计量,下同;其它条件相同(即烘烤温度160℃,烘烤时间18min,杏鲍菇加入量为5%,植物油加入量为10%,盐加入量为1.0%,糖加入量为3.0%,杏鲍菇及调料加入量以占面团质量百分比计量,下同)的单因素试验,结果如下表所示:The amount of starch added is set to be 5%, 10%, 15%, 20%, 25%, 30%, and 35% respectively, and the amount of starch added is measured as a percentage of the mass of low-gluten flour, the same below; other conditions are the same (i.e. baking The temperature is 160°C, the baking time is 18 minutes, the amount of Pleurotus eryngii is 5%, the amount of vegetable oil is 10%, the amount of salt is 1.0%, the amount of sugar is 3.0%, and the amount of Pleurotus eryngii and seasoning is based on the dough quality. Percentage measurement, the same below) single factor test, the results are shown in the following table:

由上表结果可见,淀粉加入量的不同会导致脆性与嚼劲出现较大差异性,而且产品风味品质也存在区别。当淀粉加入量占低筋面粉质量的30%时,产品质量最佳,其杏鲍菇风味明显,外观完整,脆性好。From the results in the table above, it can be seen that the difference in the amount of starch added will lead to a large difference in brittleness and chewiness, and there are also differences in the flavor quality of the product. When the amount of starch added accounts for 30% of the mass of the low-gluten flour, the product quality is the best, and the flavor of Pleurotus eryngii is obvious, the appearance is complete, and the crispness is good.

实施例2.3Example 2.3

本实施例涉及植物油加入量对杏鲍菇干脆片品质的影响,对植物油加入量进行单因素试验,通过感官评分对杏鲍菇干脆片的品质进行分析。This example relates to the effect of the amount of vegetable oil added on the quality of crispy Pleurotus eryngii slices. A single factor test was carried out on the amount of vegetable oil added, and the quality of crispy Pleurotus eryngii slices was analyzed by sensory evaluation.

设定植物油加入量分别为5%、7.5%、10%、12.5%、15%,其它条件均相同(即烘烤温度160℃,烘烤时间18min,杏鲍菇加入量为5%,盐加入量为1.0%,糖加入量为3.0%,淀粉加入量为30%)的单因素试验,结果如下表所示:Set the amount of vegetable oil to be 5%, 7.5%, 10%, 12.5%, and 15% respectively, and the other conditions are the same (that is, the baking temperature is 160°C, the baking time is 18min, the amount of Pleurotus eryngii is 5%, and the addition of salt Amount is 1.0%, sugar addition is 3.0%, and starch addition is 30%) single factor test, and the results are shown in the table below:

植物油具有反水化作用,可降低面筋形成程度,具有稳定脆片性状的作用。由上表结果可见,植物油加入量为7.5%时,感官评价分数相对比较高,能被大众接受,风味能较好的体现,口感适宜。Vegetable oil has dehydration effect, can reduce the degree of gluten formation, and has the effect of stabilizing the properties of crisp chips. It can be seen from the results in the above table that when the amount of vegetable oil added is 7.5%, the sensory evaluation score is relatively high, which can be accepted by the public, the flavor can be better reflected, and the taste is suitable.

实施例2.4Example 2.4

本实施例涉及盐加入量对杏鲍菇干脆片品质的影响,对盐加入量进行单因素试验,通过感官评分对杏鲍菇干脆片的品质进行分析。This example relates to the effect of the amount of salt added on the quality of crispy Pleurotus eryngii slices. A single factor test was carried out on the amount of salt added, and the quality of crispy Pleurotus eryngii slices was analyzed by sensory evaluation.

设定盐加入量分别为0.6%、1.0%、1.4%、1.8%、2.2%,其它条件均相同(即烘烤温度160℃,烘烤时间18min,杏鲍菇加入量为5%,植物油加入量为7.5%,糖加入量为3.0%,淀粉加入量为30%)的单因素试验,结果如下表所示:Set the amount of salt to be added to 0.6%, 1.0%, 1.4%, 1.8%, and 2.2%, respectively, and the other conditions are the same (that is, the baking temperature is 160 ° C, the baking time is 18 minutes, the amount of Pleurotus eryngii is 5%, and the vegetable oil is added Amount is 7.5%, sugar addition is 3.0%, and starch addition is 30%) single factor test, and the results are shown in the table below:

食盐作为重要的调味剂,添加到杏鲍菇脆片中,增加咸度的同时,也改善了食品的风味物质。由上表结果可见,盐的加入量过多时,咸味太重,适口性差,与此同时,不能够将杏鲍菇独特的香气体现出来。根据感官测评,盐的加入量为1.4%时,整体比较合适。Salt, as an important flavoring agent, is added to the crisps of Pleurotus eryngii to increase the saltiness and improve the flavor substances of the food. It can be seen from the results in the above table that when the amount of salt added is too much, the salty taste is too heavy and the palatability is poor. At the same time, the unique aroma of Pleurotus eryngii cannot be reflected. According to sensory evaluation, when the amount of salt added is 1.4%, it is more appropriate overall.

实施例2.5Example 2.5

本实施例涉及糖加入量对杏鲍菇干脆片品质的影响,对糖加入量进行单因素试验,通过感官评分对杏鲍菇干脆片的品质进行分析。This example relates to the effect of the amount of sugar added on the quality of crispy Pleurotus eryngii slices. A single factor test was carried out on the amount of sugar added, and the quality of crispy Pleurotus eryngii slices was analyzed by sensory evaluation.

设定糖加入量分别为2.4%、3.0%、3.6%、4.2%、4.8%,其它条件均相同(即烘烤温度160℃,烘烤时间18min,杏鲍菇加入量为5%,植物油加入量为7.5%,盐加入量为1.4%,淀粉加入量为30%)的单因素试验,结果如下表所示:The amount of sugar added is set to 2.4%, 3.0%, 3.6%, 4.2%, and 4.8%, respectively, and the other conditions are the same (that is, the baking temperature is 160°C, the baking time is 18min, the amount of Pleurotus eryngii is 5%, and the vegetable oil is added Amount is 7.5%, and salt addition is 1.4%, and starch addition is 30%) single factor test, and the result is as shown in the table below:

由上表结果可见,本试验中糖的添加对脆片的口感影响不大。但从感官评价的方面考虑选取3.0%为糖的最佳加入量。It can be seen from the results in the above table that the addition of sugar in this test has little effect on the mouthfeel of the chips. However, in terms of sensory evaluation, 3.0% is selected as the optimum amount of sugar added.

实施例2.6Example 2.6

本实施例涉及淀粉与各配料加入量对杏鲍菇干脆片品质的综合影响,对淀粉、植物油、盐、糖的加入量进行4因素3水平的正交单因素试验,通过感官评分对杏鲍菇干脆片的品质进行分析。This embodiment involves the comprehensive influence of starch and the addition of each ingredient on the quality of Pleurotus eryngii crispy slices. The addition of starch, vegetable oil, salt, and sugar is carried out in an orthogonal single factor test of 4 factors and 3 levels, and the quality of Pleurotus eryngii is evaluated by sensory evaluation. The quality of crispy mushroom slices was analyzed.

正交试验因素与水平设计见下表:Orthogonal test factors and level design are shown in the table below:

正交试验结果如下表所示:Orthogonal test results are shown in the table below:

分析上表中的极差,Ra>Rb>Rd>Rc,由此可得知,影响杏鲍菇脆片口感的因素主次顺序为A>B>D>C,即淀粉加入量>糖加入量>植物油加入量>盐加入量。由k1,k2,k3比较可得,最佳优化方案为A3B2C2D3,即淀粉加入量占低筋面粉质量的35%,糖加入量占面团质量的3.0%,盐加入量占面团质量的1.4%,植物油加入量占面团质量的8.5%;此时的咸甜适中,脆性较好,口感最佳,适口性最强。Analyzing the range in the above table, Ra>Rb>Rd>Rc, it can be known that the order of factors affecting the taste of Pleurotus eryngii crisps is A>B>D>C, that is, the amount of starch added>the amount of sugar added Amount>vegetable oil addition amount>salt addition amount. From the comparison of k1, k2, and k3, the best optimization scheme is A 3 B 2 C 2 D 3 , that is, the amount of starch added accounts for 35% of the mass of low-gluten flour, the amount of sugar added accounts for 3.0% of the mass of dough, and the amount of salt added It accounts for 1.4% of the mass of the dough, and the amount of vegetable oil added accounts for 8.5% of the mass of the dough; at this time, the saltiness and sweetness are moderate, the brittleness is better, the mouthfeel is the best, and the palatability is the strongest.

总之,产品的最佳配方为:淀粉加入量占低筋面粉质量的35%,糖加入量占面团质量的3.0%,盐加入量占面团质量的1.4%,植物油加入量占面团质量的8.5%;制作方法最优条件是在烘烤温度为160℃下烘烤18min。In short, the best formula of the product is: the amount of starch added accounts for 35% of the mass of low-gluten flour, the amount of sugar added accounts for 3.0% of the mass of dough, the amount of salt added accounts for 1.4% of the mass of dough, and the amount of vegetable oil added accounts for 8.5% of the mass of dough ; The optimal condition of the production method is to bake at a baking temperature of 160° C. for 18 minutes.

对比例1Comparative example 1

取外观完好无损、色泽正宗、新鲜的杏鲍菇50g,水50g,糖25g,盐15g,植物油85g,低筋面粉575g,淀粉200g;将洗净的杏鲍菇切成小块,并与水混合后打浆,再加入调料糖、盐和植物油,调好的杏鲍菇浆液再与低筋面粉、淀粉充分混合,制成面团;将面团压片、成型(如将面团压成厚度为2mm的薄片,再切成边长2cm的正方形小块,并用叉子在上面压孔),之后在温度150℃下烘烤15min,得到杏鲍菇干脆片。对杏鲍菇干脆片感官评价结果如下表。Take 50g of fresh Pleurotus eryngii with intact appearance, authentic color and luster, 50g of water, 25g of sugar, 15g of salt, 85g of vegetable oil, 575g of low-gluten flour, and 200g of starch; cut the washed Pleurotus eryngii into small pieces, and mix with water After mixing, make a beating, then add seasoning sugar, salt and vegetable oil, and then fully mix the adjusted Pleurotus eryngii slurry with low-gluten flour and starch to make a dough; Thin slices, then cut into square pieces with a side length of 2 cm, and press holes on the top with a fork), and then baked at a temperature of 150 ° C for 15 minutes to obtain crisp slices of Pleurotus eryngii. The sensory evaluation results of Pleurotus eryngii crispy slices are as follows.

对比例2Comparative example 2

取外观完好无损、色泽正宗、新鲜的杏鲍菇50g,水50g,糖25g,盐15g,植物油85g,低筋面粉575g,淀粉200g;将洗净的杏鲍菇切成小块,再沸水中煮制2-3min后取出,而后添加50g水进行打浆处理,再加入调料糖、盐和植物油,调好的杏鲍菇浆液再与低筋面粉、淀粉充分混合,制成面团;将面团压片、成型(如将面团压成厚度为2mm的薄片,再切成边长2cm的正方形小块,并用叉子在上面压孔),之后在温度150℃下烘烤15min,得到杏鲍菇干脆片。对杏鲍菇干脆片感官评价结果如下表:Take 50g fresh Pleurotus eryngii with intact appearance, authentic color and luster, 50g water, 25g sugar, 15g salt, 85g vegetable oil, 575g low-gluten flour, and 200g starch; cut the washed Pleurotus eryngii into small pieces, and boil them in water After cooking for 2-3 minutes, take it out, then add 50g of water for beating treatment, then add seasoning sugar, salt and vegetable oil, and then fully mix the prepared Pleurotus eryngii slurry with low-gluten flour and starch to make a dough; press the dough into pieces 1. Forming (such as pressing the dough into thin slices with a thickness of 2mm, then cutting into square pieces with a side length of 2cm, and pressing holes on the top with a fork), and then baking at a temperature of 150°C for 15min to obtain crisp slices of Pleurotus eryngii. The sensory evaluation results of Pleurotus eryngii crispy slices are as follows:

对比实施例一与对比例1、2的杏鲍菇干脆片感官评价结果可见,制作方法中预煮处理以及由预煮液打浆作为原料能够显著提高杏鲍菇干脆片的香气和营养,获得品质较优的杏鲍菇干脆片。Comparing the sensory evaluation results of Pleurotus eryngii slices of Pleurotus eryngii with Comparative Examples 1 and 2, it can be seen that precooking and beating by precooking liquid can significantly improve the aroma and nutrition of Pleurotus eryngii slices as raw materials in the production method, and obtain quality Better crispy slices of Pleurotus eryngii.

综上所述,本发明的杏鲍菇干脆片制作方法,突破了常规杏鲍菇类食品的制作局限,既保留了杏鲍菇的营养、膳食纤维和香气,又具有劲脆的口感和良好的适口性;既能满足对休闲食品健康、营养、美味的需求,又能增加食品品种,还可增加杏鲍菇产品附加值,具有积极意义。获得的杏鲍菇干脆片,具有明显的独特杏鲍菇香气,是一款色、香、味、营养俱佳的健康休闲食品,为大众所喜爱。In summary, the preparation method of Pleurotus eryngii crisp slices of the present invention has broken through the production limitations of conventional Pleurotus eryngii food, and not only retains the nutrition, dietary fiber and aroma of Pleurotus eryngii, but also has a crisp taste and good taste. palatability; it can not only meet the demand for healthy, nutritious and delicious snack food, but also increase food varieties and increase the added value of Pleurotus eryngii products, which has positive significance. The obtained crisp pleurotus eryngii slices have obvious and unique pleurotus eryngii aroma, are a healthy leisure food with excellent color, aroma, taste and nutrition, and are loved by the public.

Claims (9)

1.一种杏鲍菇干脆片的制作方法,其特征在于,该制作方法包括以下步骤:1. a preparation method of Pleurotus eryngii crispy slices, is characterized in that, the preparation method may further comprise the steps: a、获取干净、新鲜的杏鲍菇切块,在沸水中煮制2~3min,进行预煮处理,然后将杏鲍菇块与预煮液打浆,得到杏鲍菇浆液;a. Obtain clean and fresh Pleurotus eryngii cut into pieces, cook in boiling water for 2 to 3 minutes, perform precooking treatment, and then beat the Pleurotus eryngii pieces with the precooked liquid to obtain Pleurotus eryngii slurry; b、向杏鲍菇浆液中加入调料糖、盐、和植物油,调好后再与低筋面粉、淀粉充分混合,制成面团;b. Add seasoning sugar, salt, and vegetable oil to the Pleurotus eryngii slurry, mix well with low-gluten flour and starch to make dough; c、将面团压片、成型后,在温度140~160℃下烘烤14~18min,得到杏鲍菇干脆片。c. After the dough is pressed into sheets and shaped, it is baked at a temperature of 140-160° C. for 14-18 minutes to obtain crisp slices of Pleurotus eryngii. 2.根据权利要求1所述的杏鲍菇干脆片的制作方法,其特征在于:所述杏鲍菇加入量占面团质量的5%~10%。2. The method for making crispy pleurotus eryngii slices according to claim 1, characterized in that: the amount of pleurotus eryngii added accounts for 5% to 10% of the dough mass. 3.根据权利要求1所述的杏鲍菇干脆片的制作方法,其特征在于:所述预煮处理中杏鲍菇块与水的质量配比为1:(1~2)。3. The method for making crispy pleurotus eryngii slices according to claim 1, characterized in that: the mass ratio of pleurotus eryngii pieces to water in the precooking treatment is 1: (1~2). 4.根据权利要求1所述的杏鲍菇干脆片的制作方法,其特征在于:所述糖的加入量占面团质量的2.5~3.5%。4. The method for making crispy pleurotus eryngii slices according to claim 1, characterized in that: the amount of sugar added accounts for 2.5% to 3.5% of the dough mass. 5.根据权利要求1所述的杏鲍菇干脆片的制作方法,其特征在于:所述盐的加入量占面团质量的1.3~1.5%。5. The method for making crispy pleurotus eryngii slices according to claim 1, characterized in that: the amount of salt added accounts for 1.3% to 1.5% of the dough mass. 6.根据权利要求1所述的杏鲍菇干脆片的制作方法,其特征在于:所述植物油的加入量占面团质量的6.5~8.5%。6. The method for making crispy pleurotus eryngii slices according to claim 1, characterized in that: the amount of vegetable oil accounts for 6.5% to 8.5% of the mass of the dough. 7.根据权利要求1所述的杏鲍菇干脆片的制作方法,其特征在于:所述淀粉的加入量占低筋面粉质量的25~35%。7. The method for making crispy pleurotus eryngii slices according to claim 1, characterized in that: the amount of starch added accounts for 25% to 35% of the quality of low-gluten flour. 8.根据权利要求1所述的杏鲍菇干脆片的制作方法,其特征在于:所述步骤c将面团压成厚度为2~5mm的薄片,再切成边长2~5cm的正方形小块,并用叉子在上面压孔,之后烘烤。8. The method for making crispy Pleurotus eryngii slices according to claim 1, characterized in that: in step c, the dough is pressed into thin slices with a thickness of 2 to 5 mm, and then cut into square pieces with a side length of 2 to 5 cm , and punch holes in them with a fork, then bake. 9.一种杏鲍菇干脆片,其特征在于:由权利要求1-8中任一项所述的制作方法制得。9. A dry and crisp slice of Pleurotus eryngii, characterized in that: it is made by the preparation method described in any one of claims 1-8.
CN201711174275.7A 2017-11-22 2017-11-22 Clear-cut piece of Pleurotus eryngii and preparation method thereof Pending CN107897880A (en)

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Application publication date: 20180413